Description
A delightful strawberry pop tart slab pie with a flaky crust, luscious filling, and playful sprinkles, perfect for any celebration.
Ingredients
- 2 1/2 cups all-purpose flour
- 3 tablespoons sugar
- 1 teaspoon kosher salt
- 1 cup cold unsalted butter, cubed
- 1/4 cup ice water (add more if needed)
- 1 pound fresh strawberries, hulled and sliced
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 pinch kosher salt
- Juice from 1/2 lemon
- 1 cup confectioners’ sugar
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- Rainbow sprinkles for decoration
Instructions
- Prepare the Pie Dough: In a mixing bowl, combine the flour, sugar, and kosher salt. Add the cold cubed butter and blend until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Divide it into two disks, wrap in plastic, and refrigerate for at least one hour.
- Prepare the Strawberry Filling: In another bowl, mix the sliced strawberries, granulated sugar, cornstarch, kosher salt, and lemon juice. Toss everything together gently until coated. Set aside for 10 minutes, allowing the strawberries to release their juices.
- Assemble the Slab Pie: Roll out one dough disk into a rectangle to fit the pie dish. Place it in the dish and trim any excess. Pour the prepared strawberry filling into the crust, spreading it evenly. Roll out the second dough disk and place it over the filling, sealing the edges and cutting slits for steam to escape.
- Bake and Glaze: Bake the pie in the preheated oven for 45-50 minutes or until golden brown. Remove the pie and let it cool. For the glaze, whisk together the confectioners’ sugar, milk, and vanilla extract. Drizzle the glaze over the cooled pie and finish with rainbow sprinkles.
Notes
Use cold ingredients for the best pie crust texture. Adjust sweetness based on the berries used.
